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Roasted Shrimp and Vegetables with Crisco® Unrefined Organic Coconut Oil is the Perfect Fall Sheet Pan Meal #CriscoCoconutOil #IC #ad

Roasted Shrimp and Vegetables Sheet Pan Meal

A tasty and quick fall meal.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 1/4 cup coconut oil
  • kosher salt and ground pepper to taste
  • 1 bag peeled and diced butternut squash
  • 1 bag broccoli florets
  • 1 pint tomatoes
  • 1 lb peeled shrimp
  • 1 tbsp Crisco Unrefined Organic Coconut Oil

Instructions

  1. Preheat oven to 425 degrees.

  2. Melt 1/4 cup of Crisco Unrefined Organic Coconut Oil in a bowl in the microwave for 10 seconds at a time. Stir in between cycles.

  3. Combine butternut squash, broccoli, and tomatoes in a large bowl. Pour melted Crisco Unrefined Organic Coconut Oil over top and add salt and pepper to taste. Mix until vegetables are fully coated.

  4. Line a large sheet pan with parchment paper. Dump vegetables on to pan and spread out into a single layer.

  5. Melt 1 tbsp of Crisco Unrefined Organic Coconut Oil in a bowl in the microwave for 10 seconds at a time. Stir in between cycles.

  6. Place shrimp in a medium bowl. Pour melted Crisco Unrefined Organic Coconut Oil over top and add salt and pepper to taste. Mix until shrimp are fully coated.

  7. Line a medium sheet pan with parchment paper. Dump shrimp on to pan and spread out into a single layer.

  8. Put sheet pans in oven and cook for 15 minutes. Stir halfway through cooking.

  9. Remove from oven and let rest for 1-2 minutes. Serve with quinoa or rice.